Ingredients:
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup unsweetened plant-based yogurt (coconut, almond, or soy)
- 1 tbsp lemon juice or apple cider vinegar
- 1 tbsp nutritional yeast (optional, for a cheesy flavor)
- 1/4 tsp salt (adjust to taste)
- 1/4 cup unsweetened almond milk (or any plant-based milk)
- 1/4 tsp garlic powder (optional)
- Fresh herbs like chives or parsley (optional, for garnish)
Instructions:
- Prepare the Tofu:
- After pressing the tofu to remove excess water, crumble it with your hands or fork into small, cottage cheese-sized pieces. You can also use a fork or potato masher to break it up into a finer texture if desired.
- Mix Wet Ingredients:
- In a separate bowl, combine the plant-based yogurt, lemon juice (or apple cider vinegar), nutritional yeast (if using), salt, and garlic powder (optional). Mix well.
- Combine:
- Add the crumbled tofu to the wet ingredients and stir until everything is evenly combined. Gradually add the almond milk, a tablespoon at a time, to reach the desired consistency. You can make it more creamy or thicker depending on your preference.
- Adjust Flavor:
- Taste the mixture and adjust the seasonings, adding more salt, lemon juice, or garlic powder as needed.
- Chill (Optional):
- For best results, refrigerate the vegan cottage cheese for at least 30 minutes before serving, allowing the flavors to meld together.
- Serve:
- Serve the vegan cottage cheese on toast, in salads, or as a side dish. You can also top it with fresh herbs like chives or parsley for added flavor.
Tips:
- Texture: If you prefer a smoother texture, blend the tofu mixture until smooth using a food processor or blender.
- Add-ins: You can customize your vegan cottage cheese by mixing in finely chopped vegetables like cucumbers, onions, or bell peppers.
- Storage: Store your vegan cottage cheese in an airtight container in the fridge for up to 4-5 days.
Enjoy this versatile vegan cottage cheese in your meals! It’s a great dairy-free alternative that’s easy to make and full of protein.